In celebration of Ottolenghi’s Sweet—one of our favorite baking cookbooks of 2017, now available with thoroughly tested and updated recipes—we've partnered with Ten Speed Press to bring you this show-stopping spring galette.
While pie reigns supreme on many tables, I much prefer it’s cousin: the messier, more laid back galette. It’s got all pros of a pie—a flaky crust and a flavorful fruit filling—with far less precision required.
You can skip the fancy crimping and lattice techniques (or even the non-fancy ones). You don’t blind-bake or any of that business. Just roll out your dough, mound your filling on top, and fold it up. Of course, you can work on folding it prettily—but you don’t need to. The genius of a galette is that at its heart, it’s rustic. Leave the beauty pageant to the pies, and embrace galette’s inherent chill.
But just because it’s humble, doesn’t mean a galette can’t be a showstopper. Especially if you’re turning to a jewel-colored beauty perfect for spring baking, like this rhubarb and blueberry version from Sweet, James Beard award-winning author Yotam Ottolenghi’s most recent cookbook. Whenever I’ve needed a never-fail, make-everyone-want-more recipe, Ottolenghi’s savory recipes have always fit the bill for me. Considering that he started his career as a pastry chef, I shouldn’t be surprised that his baking book hits the same sweet spot.
Not only is the recipe easy to execute, but it has three small tweaks that elevate it above and beyond most classic rhubarb pies or tarts.
This recipe uses a cream cheese pastry crust instead of a traditional all-butter crust. Not only is it more flavorful than most crusts, it’s also a bit sturdier, which helps the dough hold up to the fruit while also making it easier to roll out and fold.
Cream cheese isn’t Ottolenghi’s only brilliant trick for solving soggy crusts. (Fruit is notorious for giving off a lot of liquid as it bakes.) Nope—you also sprinkle a layer of crushed Amaretti cookies onto the crust before topping it with the fruit filling. This creates an extra barrier that absorbs the liquid-y fruit while the galette bakes, keeping the bottom crust nice and crisp.
Rather than the traditional strawberry and rhubarb pairing, this filling combines rhubarb and blueberries. It’s a smart twist, since blueberries are sweet enough to balance the tartness of rhubarb, and they add a beautiful pop of color to the galette, bleeding blue into rhubarb’s pink.
Before baking, you’ll brush the crust with an egg wash (a single egg beaten with 2 teaspoons of water) and sprinkle it with raw sugar. This gives a beautiful sheen to the crust and a nice crunch when you bite into it.
Have I convinced you yet? Do you want to eat nothing but rhubarb and blueberry galettes for the foreseeable future? I recommend you do, and I also recommend topping a warm slice with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. Since rhubarb is here—fleetingly!—it’s time to make the most of it. You can thank me (and Ottolengh and Helen Goh!) later.
Co-written with Helen Goh, NYT best-seller Sweet is the first baking book from Yotam Ottolenghi. The cookbook features over 110 innovative recipes, many of which incorporate the Middle Eastern flavors (saffron, rose petal, pistachio) Ottolenghi’s savory recipes are celebrated for.